Description
This Instant Pot Beef Stew is the kind of meal that fills the house with a deep, comforting aroma—just like the ones my mom used to make on chilly evenings. Rich with tender beef, hearty vegetables, and a savory broth, it’s a one-pot classic made easy with modern convenience. Cozy up and dig in!
Ingredients
2 lbs boneless chuck roast, cubed
3 tbsp extra-virgin olive oil, divided
2 tsp kosher salt, divided
½ tsp black pepper, divided
1 large yellow onion, chopped
2 cloves garlic, minced
1 lb carrots (about 6), sliced
1 large russet potato, peeled and diced
1 (14.5 oz) can low-sodium beef broth
1 tbsp Worcestershire sauce
1 bay leaf
1 tsp dried thyme
1 (8 oz) can no-salt tomato sauce
2 tbsp cornstarch
2 tbsp water
1½ cups peas (fresh or frozen)
Fresh parsley or rosemary, for garnish (optional)
Instructions
Sear Beef: Set Instant Pot to sauté. Heat 1½ tbsp oil. Season beef with 1 tsp salt and ¼ tsp pepper. Brown in batches, then set aside.
Sauté Veggies: Add remaining oil, onion, and garlic. Sauté 2–3 minutes.
Build Stew: Add beef, carrots, potatoes, broth, Worcestershire, bay leaf, thyme, tomato sauce, and remaining salt and pepper.
Pressure Cook: Seal lid and cook on high pressure for 35 minutes. Let pressure release naturally for 10 minutes, then quick release.
Thicken: Mix cornstarch with water. Stir into stew with peas. Sauté for a few minutes until thickened.
Serve: Garnish with parsley or rosemary if desired.
Notes
One bowl, endless comfort—this stew is your shortcut to a hearty homemade meal without the wait.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 400 per serving
- Fat: 18g per serving
- Carbohydrates: 28g per serving
- Protein: 32g per serving